Do you have knowledge of food production practices and food safety hazards? The Food Safety Inspection Delivery Branch is seeking Inspectors to conduct food safety and other regulatory compliance verification of regulated activities as well as provide professional advice and assistance on food safety practices.
The Food Safety Inspection Delivery Branch monitors compliance with legislated requirements for meat and livestock products, milk and milk products, fish, fruits, vegetables, maple products and honey by providing inspection services at production and processing facilities and other points of marketing and distribution. It cooperates with colleague branches and agencies in establishing food safety standards and working with other ministries and agencies with food safety mandates to provide a strong seamless food inspection environment from farm to fork in Ontario.
Please Note: These positions require frequent travel and physically demanding fieldwork in all types of weather conditions.
What can I expect to do in this role?
In this role, you will:
• inspect agricultural and food products such as live animals and animal carcasses and other processed goods
• assess recipes, formulations, production, processing, packaging, preservation and storage methods of food products
• evaluate practices, programs and records for process control systems
• identify unacceptable food safety hazards or noncompliance with applicable regulatory requirements
• collect a variety of samples from agricultural or food products and processing environments to test regularly for biological, physical or chemical food safety hazards
• prepare and maintain reports for compliance verification activities
• provide technical assistance to premises operators and other related parties (e.g. industry organizations and associations, equipment suppliers)
• conduct field sampling and related reporting activities during emergency response, and participate in regular emergency preparedness exercises and training
How do I qualify?
Mandatory:
• You must have a valid Ontario class “G” driver's licence and the ability to travel extensively
Technical knowledge:
• You have knowledge of food safety hazards and risks.
• You have knowledge of food production practices including raw materials, product formulations, food additives/ingredients, and quality control methods and practices.
• You have knowledge of chemistry, microbiology, and other sciences as it relates to food preservation, processing and production.
• You have knowledge of legislation, regulations and operational policies, protocols, guidelines, and procedures as it relates to food production.
Analytical and problem-solving skills:
You can:
• apply knowledge of principles and application of quality assurance systems such as Hazard Analysis Critical Control Points (HACCP);
• monitor work quality against current inspection and compliance standards and policies; • assess inspection and audit corrective action plans;
• exercise judgement to recognize and understand the issues that arise during inspections;
• assess stakeholder concerns/issues regarding deficiencies, methods, techniques, critical control points and hazards;
• apply understanding of science-based risk assessment principles, develop contingency plans and identify control measures.
Training experience:
• You have knowledge of adult learning principles to deliver training programs including evaluating and coaching trainees, monitoring progress and preparing written assessments.
Communication and interpersonal skills:
• You are able to develop and maintain effective working relationships with internal and external clients.
• You can mitigate disputes and confrontational situations when conflicts occur between clients' perceived interests and inspection requirements.
• You can provide information as it relates to outcomes, application of legislation/regulations and technical advice.
Computer and arithmetic skills:
• You have proficiency with computer software applications to locate, adapt, manipulate and store data/information.
• You prosses arithmetic skills to perform calculations, in order to verify accuracy of records and compliance measures.
OPS Commitment to diversity, inclusion, accessibility, and anti- racism:
We are committed to build a workforce that reflects the communities we serve and to promote a diverse, anti-racist, inclusive, accessible, merit-based, respectful and equitable workplace.
We invite all interested individuals to apply and encourage applications from people with disabilities, Indigenous, Black, and racialized individuals, as well as people from a diversity of ethnic and cultural origins, sexual orientations, gender identities and expressions.
Visit the
OPS Anti-Racism Policy and the
OPS Diversity and Inclusion Blueprint pages to learn more about the OPS commitment to advance racial equity, accessibility, diversity, and inclusion in the public service.
We offer employment accommodation across the recruitment process and all aspects of employment consistent with the requirements of Ontario's
Human Rights Code. Refer to the application instructions below if you require a disability-related accommodation.
OPS COVID-19 Safe Workplace Directive
Effective October 1, 2021, the OPS COVID-19 Safe Workplace Directive requires all Ontario Public Service employees to provide proof they are fully vaccinated, meaning they are fully vaccinated as defined by the Ministry of Health (refer to:
COVID-19 Fully Vaccinated Status in Ontario), including 14 calendar days have passed since receiving their final dose of the COVID-19 vaccine.
Employees who do not provide proof of full vaccination will be deemed ‘not vaccinated' under the Directive and will be required to attend a vaccine education program and undergo regular rapid antigen testing. Employees who are not vaccinated under the policy with a valid medical exemption will not be required to attend a vaccine education program but must undergo regular rapid antigen testing.
